Structural characteristics of triacylglycerols contribute to the distinct in vitro gastric digestibility of sheep and cow milk fat prior to and after homogenisation

Published 2019 View Full Article

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Title
Structural characteristics of triacylglycerols contribute to the distinct in vitro gastric digestibility of sheep and cow milk fat prior to and after homogenisation
Authors
Keywords
Triglycerides, Structured triacylglycerols, Processed milk, Lipolysis, Lipid metabolism, Ruminant milk fat
Journal
FOOD RESEARCH INTERNATIONAL
Volume 130, Issue -, Pages 108911
Publisher
Elsevier BV
Online
2019-12-18
DOI
10.1016/j.foodres.2019.108911

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